It looks like I'm going to be smoking my first prime rib on Christmas Eve. Since we are having so many people over I went with a full 7 bone roast (19 lbs.). Since it is so large, my concern is that in order to get the middle to rare, the ends will be overcooked. Would it be wise to split the roast in two before I smoke it or is not going to be as dramatic as I'm making it out to be in my head? Obviously it's the same thickness throughout, and the middle probably isn't going to cook from the end regardless of being a 4 bone or a 7 bone, but I do not want to waste this meat. I appreciate any insight from anyone with experience on a 7 bone roast.